Preparation

• For the Chicken Shawarma, mix oil, vinegar, lemon juice, Spice Blend and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.

• Meanwhile, for the Tahini Yogurt, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

• For the Cucumber Radish Relish, mix oil, lemon juice, mint, sea salt, garlic powder and pepper in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.

• Preheat oven to 450°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.

• Roast chicken 15 to 20 minutes or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.